1. Boil the lentils in water for 5 minutes. Drain, reserving liquid. 2. In large pot, saute the anaheim pepper and onions in the butter until the onions are tender. 3. To the saute pot, add the lentils, 5 cups of the reserved liquid, 1 cup of vegetable broth and the rest of the ingredients and bring to a simmer. You may need to add more water to get it up to 6 cups. 4. Simmer covered over Low to Medium heat for 70 minutes, stirring occasionally to prevent sticking. It will be done when it's reached a mashed potato-like consistency. 5. Serve over Injera and with additional Injera to use to pick up the stew.

Notes: If you need it to be Vegan, use extra virgin Olive Oil instead of butter.Injera is a huge pain to make. Buy it instead of trying to make it, or serve this over basmati rice.

This is the classic Ethiopian Beef or Lamb stew that is served over injera. It's not the saute Tibs, but is more tender.

I usually serve this with the split pea dish I posted earlier, Riccotta and Ethiopian salad (Lettuce, Diced Tomato and Jalapeno pepper slices) all on over Injera. With Injera, you have to buy it. It's extremely difficult to make without the right tools.

Siga Wat

Directions1) Fry onions in a dry pan until onions are a bit brown2) Add oil and fry for another minute3) Add meat and fry until meat is seared4) Add spices and Tomato paste and fry for another 3 minutes5) Transfer everything to stewing pot or slow cooker 6) Cover pot and cook on slow boil for 1 hour, stirring frequently. OR cook in slow-cooker for 4 hours on high.

Zilzil Tibs

This is a spicy beef (or venison!) saute dish that is about my absolute favorite of the Ethiopian beef dishes. Unlike the wat (stew) recipes, there shouldn't be much sauce with this, it should be more along the lines of a fajita.

Directions1) Heat Niter Kebbeh and butter over a moderate heat in a very large skillet2) Add 1 tablespoon of Berbere then saute beef in pan so it browns evenly.3) Add all remaining ingredients. Stir well. 4) Simmer covered for 15 min or until beef is tender.

Niter Kibbeh

This is a clarified butter which is a staple of Ethiopian cooking. Plenty of dishes need it, and it's great replacement for butter on Naan or Pita. Use whenever you need a spiced better. It is awesome brushed on grilling steak, corn, asparagus or any other grilled vegetable.

Directions1) Toast the ground spices in a dry hot skillet for a minute, stirring frequently to prevent scorching.2) Remove spices.3) Heat butter in skillet over medium heat. Bring to a 'boil' but don't let it brown.4) Stir in the "wet" ingredients: the garlic, ginger, and onion. Cook for two minutes. 5) Add the "dry" spices and reduce heat to a very low simmer.6) Simmer for a half hour or more.7) Strain mixture with a cheesecloth into clean glass container with a lid. This may require multiple strainings.8) Keep refrigerated, if made from butter, it will keep three months. If made from margarine, it will keep almost indefinitely.

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